Suggested uses
Basic prep
Sort carefully and rinse thoroughly. Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a dry, cool place.
Ingredients
Great northern beans.
The Great Northern bean (Phaseolus vulgaris) is a member of the legume family, closely related to the kidney bean. Like all beans, they originated in Peru, and spread throughout the Americas due to Spanish exploration. While the origin of its name is unclear, it may have come from the bean's larger size (about 1/2 inch in length) and the fact they are commonly grown in the northern part of the Midwest.
While similar in appearance and a good substitute for navy beans in many recipes, great Northern beans have some distinct differences, including a grainier texture and a better ability to hold their shape when cooked, making them ideal for soups, salads and casseroles. They are often used commercially in baked beans and soups.
Great Northern beans are high in protein, providing more than a third of the daily requirement per serving. They contain up to half of the daily requirement for iron, as well as high levels of folates and one third to half of a day's fiber
Classic recipe
Boston Baked Great Northern Beans
Great Northern Beans are what builds traditional Boston baked beans. Flavored with three sweeteners: maple syrup, brown sugar and molasses. Precook the Great Northern Beans to tender for proper results.
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Great Northern Beans (Phaseolus vulgaris):
- Origin: Great Northern beans, like all beans, originated in Peru and later spread throughout the Americas due to Spanish exploration.
- Appearance: They are about 1/2 inch in length, larger than some other beans, and belong to the legume family, closely related to the kidney bean.
- Usage: While visually similar to navy beans, Great Northern beans have a grainier texture and hold their shape better when cooked. This makes them ideal for use in soups, salads, and casseroles.
- Commercial Use: They are commonly used in commercial products such as baked beans and soups.
Preparation:
- Basic Prep Steps:
- Sorting and Rinsing: Sort the beans carefully and rinse them thoroughly.
- Soaking: Soak the beans overnight.
- Cooking: Rinse again and place in a large pot, covered with fresh water. Bring to a boil for 3 minutes, then reduce heat and simmer, covered, for 60 to 90 minutes until tender.
- Foam Management: Great Northern beans produce foam when boiling, so regular skimming of the water is recommended.
Storage & Handling:
- Storage: Store Great Northern beans in a dry, cool place.
Nutritional Information:
- Protein Content: High in protein, providing more than a third of the daily requirement per serving.
- Iron Content: Contains up to half of the daily requirement for iron.
- Folate and Fiber: High levels of folates and one third to half of a day's fiber are also present.
Classic Recipe: Boston Baked Great Northern Beans
- Ingredients:
- Great Northern Beans
- Flavorings: Maple syrup, brown sugar, and molasses.
- Preparation: Precook the Great Northern Beans to tenderness for optimal results in the Boston Baked Beans recipe.
In summary, Great Northern beans stand out for their size, texture, and ability to hold shape when cooked. Their rich nutritional profile and versatility make them a popular choice in various culinary applications, from soups to classic recipes like Boston Baked Beans.
